Arrange celery, carrots, and onions in a lightly greased 15- x 12-inch roasting pan. Top with chicken; sprinkle with salt and pepper.
Bake, covered, at 350° for 1 to 1 1/2 hours or until chicken is done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer up to 3 months.
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